Risotto with Snow Peas and Shrimp

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Risotto with Snow Peas and ShrimpRecipe
6 servings (serving size: 1 cup)


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2 (8-ounce) bottles clam juice
3 cups water
1 tablespoon olive oil
1/4 cup minced shallots
1 1/2 cups Arborio rice or other short-grain rice
1/3 cup dry white wine or dry vermouth
3/4 pound medium shrimp, peeled and deveined
1 cup (1/2-inch) diagonally sliced snow peas
1 cup shelled green peas (about 3/4 pound unshelled green peas)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
1 teaspoon grated lemon rind
1/4 teaspoon black pepper


Bring clam juice and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat oil in a large saucepan over medium heat; add shallots, and cook 1 minute. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute. Stir in 1/2 cup juice mixture; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining juice mixture, 1/2 cup at a time, stirring constantly until each portion of juice mixture is absorbed before adding the next (about 20 minutes total). Stir in shrimp, snow peas, and green peas; cook 4 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.

Note: Substitute frozen green peas for fresh, if desired.

Created date

April 2000

Nutritional Information

Calories 302
Caloriesfromfat 14 %
Fat 4.6 g
Satfat 1.3 g
Monofat 2.2 g
Polyfat 0.6 g
Protein 16.1 g
Carbohydrate 47.3 g
Fiber 2.3 g
Cholesterol 68 mg
Iron 4.2 mg
Sodium 306 mg
Calcium 111 mg